Mediterranean recipes

10 great mediterranean recipes from the Guardian

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Nigel Slater's Christmas ginger biscuits

Nigel Slater's Christmas ginger biscuits Nigel Slater's recipe Ingredients 70g/2½oz butter 80g/2¾oz light muscovado sugar 2 heaped tsp black treacle or molasses 8 cardamon pods 250g/9oz plain flour ½ tsp bicarbonate of soda 2 tsp ground cinnamon 1 tsp ground ginger 1 free-range egg, yolk only around 2 tbsp milk 1 tbsp icing sugar 1 lemon, juice only Preparation method Preheat the oven to 180C/350F/Gas 4. Lightly butter a baking tray. Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy. Beat in the black treacle or molasses. Break the cardamom pods open and crush the seeds finely. Add them to the mixture with the flour, bicarbonate of soda, cinnamon, ginger and egg yolk. Beat in a couple of tablespoons of milk and then bring it all together to form a dough. Roll the dough out on a floured surface to a £1 coin thickness. Cut into your desired shapes. Lay the biscuits on the buttered baking tray and bake for 12-14 mi...
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Nigella's Chilli Jam

Chilli Jam Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly - chelly? - that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present. In the traditional run of things, jellies are incredibly hard work to make, or at least I find them so. If I tell you that jelly-making tends to involve tying jelly bags or pieces of muslin to the leg of an upended stool and straining stuff through the fine cloth into a bowl sitting in the underside of the stool's seat for at least 12 hours, you'll get the picture. But don't worry. I don't strain - in either sense of the word - myself, but leave the orange-glowing red jelly cheerfully freckled with the bits of chilli and sweet pepper, and instead of getting my jelli...
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Chicken with haricot beans & lemon

Nigel Slater recipe The recipe Using a heavy knife, cut 2 bone-in chicken breasts in half then season them with salt and black pepper. Warm a little olive oil in a sauté pan, add the chicken and let it brown on both sides. Drain a couple of 400g cans of haricot beans and add them to the pan together with 8 little sprigs of thyme, 500ml of chicken stock and the juice of a lemon. Bring the stock and beans to the boil then lower the heat and simmer for 10-15 minutes. Stir in 4 tbsp of chopped parsley, check the seasoning and serve. For 2. The trick Keep the heat low to moderate in order to give the chicken plenty of time to cook through to the bone. Regularly baste it with the cooking juices to keep the meat moist. Use a good quality, ready-made chicken stock. Most supermarkets and butchers have them in the chilled section. The twist Use other members of the bean family such as butter beans, flageolet or cannellini. Try adding tarragon to the stock instead of thyme, as it...
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